The story
Du Bourg is a modern cuisine restaurant at Burggasse 12 in Biel/Bienne, Switzerland, and holds one Michelin star (2026). The kitchen works in a listed house in the old town and builds its surprise menu around seasonal produce and fish from Lake Biel.
Manuel Zaugg took over the lease in spring 2025, after cooking under Markus Arnold at the Steinhalle in Bern. Japanese cooking has shaped his approach since his early years, and he says it plays an important role here alongside lake fish. Finn Bohnen works with him in the kitchen, while Petra Christen and Julian Streit run the front of house.
Confit char from Lake Biel arrives with beurre blanc, fried sauerkraut and a quenelle of cauliflower and celeriac. A chawanmushi with grilled peas, wild forest caviar and a vegetable broth finished with dashi and miso is another highlight. Chicken thigh marinated in kimchi for 24 hours is served with slow-grilled leek and fermented garlic, and a raw-milk cheese aged in a former military bunker comes with homemade fruit bread.
The surprise menu runs to five courses for CHF 144 or six for CHF 156, and a vegetarian version is available. Two courses change every five weeks to follow the seasons. Drink pairings can be ordered with or without alcohol. The dining room sits in a heritage-protected building in the old town, and the team's Gault&Millau score of 15 (2026) reflects the same cooking.
Recognition
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Details
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